Turkey stuffed cabbage parcels with Port Salut

Serves 20

METHOD:

1. Dry-fry the turkey mince for 5-6 minutes until lightly cooked and changed colour.
2. Stir in the tomato sauce, herbs, vegetable stock powder and seasoning. Cook for 15-20 minutes until the mince is tender and the sauce has thickened and reduced. Stir in the beans and warm through.
3. Boil 20 cabbage leaves until just tender and drain well.
4. Put 1 tablespoon of the turkey mixture in the centre of each cabbage leaf and roll up into a parcel.
5. Sit the cabbage parcels in pairs in a shallow heatproof baking dish. Pour the vegetable stock around the parcels.
6. Cover each pair of cabbage parcels with a single slice of Port Salut. Grill for 2-3 minutes to melt and colour the cheese. Serve hot.

Tip! Serve with a low fat tomato sauce if liked.

Notes:
Serve one as a starter, or two as a main course.
If serving as a starter, cut the Port Salut in half and use to cover each cabbage parcel singly.

INGREDIENTS:

500g turkey mince
500ml low fat tomato sauce – arrabiata or similar
1 tsp dried oregano
1 tsp vegetable stock powder
Seasoning
300g cannellini beans
20 savoy cabbage leaves
100ml hot vegetable stock
10 slices Port Salut cheese slices